My favorite summer munchie food!! Great to make and keep in fridge for kids go to!!.. Mine love!!. Perfect by pool!

First of all I don't like artichokes. You can substitute heart of palm. I cook for some picky eaters. They don't like romaine lettuce, can't blame them you gotta scrub it , and look it over carefully for little worms especially here in Florida. Some whine it has too much meat. Most don't like cherry tomatoes. So I diced tomatoes. The red pepper are the pimentos in the green olives. Leeks instead of red or white onions. They also don't like Pepperoncini peppers, or provolone cheese. So I usually don't make it, but when I do this is how. So if you don't say that it's a proper salad you come and cook for at least 12 folks, and if you do it better be to their liking.

Antipasto flavors combined and served mixed with pasta. A true Italian flavor experience!

a lot like the pasta I usually make but I used to use Italian dressing, I like this better. I added cherry tomatoes and mozzerela cheese.

I love antipasto platters so I put everything in a salad. The meats can be left out or swapped out. Very versatile and delicious.

Grilling romaine lettece is a great alternative for this lettece. It holds up really well to a quick cook and takes on the baste and becomes very juicy and remains crisp. I paired it with antipasto ingredients and grilled fresh tuna. This is a delicious muti flavored main dish salad!

We tried eating the eggplant that we grew at our house in many different ways and I tried making this because I felt like eating it.It doesn't matter if the eggplant isn't lined up perfectly as it will go into the meat sauce anyway.If there is some left over, it would be a nice idea to eat it with spaghetti or place it on top of rice to make it into a rice gratin style dish. For 2 servings. Recipe by norihime

I wanted something easy and quick to make. I hate hamburger helper so this is an easy way to make it homemade

I made spaghetti for tea and forgot we had no garlic bread, so whipped this up with ingredients I already had and was surprised with how good it was.Will now make this is future rather than use store brought garlic bread.

If you use too little mayonnaise, the taste won't be so rich, so I experimented to find a good balance!It's *so* simple, there's nothing really to say.There's a lot of cheese, so adjust to your taste. I just really love cheese. For me, this is the best amount of cheese! I only used a little bit of chirimen jako, so adjust that to your taste as well. Recipe by cocorimi.

If you've never tasted anchovies in this form, they are salty and yes, a little fishy.But when you cook them in olive oil with some garlic, they melt right into the oil, leaving this wonderfully complex, earthy, and pungent base for a pasta sauce that complements the sweet-tart flavor of the fresh tomatoes, and that lovely green, herbaceous, and slightly peppery bite of parsley.This dish comes together so quickly and easily. If you start your pasta in cold, shallow water before you prep the rest of the ingredients, it should be ready just about the time your sauce is.Cold Water Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/If you only have Roma tomatoes, use 5 medium ones. If you only have grape tomatoes, use about 3 dozen of them.If you don't have any fresh tomatoes at all, you can use a 15 oz. can of tomatoes, slightly drained.